Beetroot Relish
Elena DugganIngredients:
- 500g Beetroot, grated
- 250g Spanish onions, sliced
- 125g Apple cider vinegar
- 125g Water
- 100g Stevia (You could also use Monkfruit)
- 10 Black peppercorns
- 5 Whole cloves
- Pink salt, to taste
Method:
- Place all ingredients in a small or medium saucepan and simmer over low until thoroughly softened but not collapsing, with some texture remaining.
- Place in a sterilized jar and refrigerate, relish will keep well for a fortnight or more.
Health Notes:
- Grain Free
- Gluten Free
- Refined Sugar Free
- Sugar Free – Low Fructose
- Dairy Free
- Paleo Friendly
- Ketogenic Friendly
- BulletProof Friendly
- Vegetarian
- Vegan
- Pescatarian
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